Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 tbsp unsalted butter
- 1 tbsp neutral oil or chicken fat (from drippings)
- 1/4 cup (30 g) all-purpose flour
- 2 cups cold low-sodium chicken broth
- 2 tsp chicken bouillon paste (or 2 cubes, crushed)
- 3/4 tsp freshly ground black pepper
- 3/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp rubbed sage
- 1 tsp soy sauce or 1/2 tsp Worcestershire
- 1/2 tsp kosher salt, or to taste
- 1 tbsp cold unsalted butter, for finishing (optional)
Do This
- 1. Melt butter with oil in a 2–3 qt saucepan over medium heat (about 2 minutes) until foamy.
- 2. Whisk in flour and cook 3–4 minutes, stirring, to a pale blond roux—do not brown.
- 3. Stir in onion powder, garlic powder, pepper, and sage; bloom 30 seconds.
- 4. Slowly whisk in cold broth; add bouillon and soy/Worcestershire. Whisk until smooth.
- 5. Bring to a gentle boil, then reduce to low and simmer 3–5 minutes until glossy and thick (nappe consistency).
- 6. Season with salt, whisk in cold butter for sheen, strain if desired, and serve hot.
Why You’ll Love This Recipe
- Silky, peppery, chicken-style gravy that tastes like fast-food nostalgia—made at home.
- Pantry-friendly and ready in under 20 minutes.
- Light blond roux keeps the flavor clean while still delivering deep savoriness.
- A whisper of sage adds that familiar, comforting finish without overpowering.
Grocery List
- Produce: Fresh parsley or sage (optional garnish)
- Dairy: Unsalted butter
- Pantry: All-purpose flour, low-sodium chicken broth, chicken bouillon paste or cubes, soy sauce or Worcestershire, onion powder, garlic powder, rubbed sage, kosher salt, black pepper, neutral oil
Full Ingredients
For the Gravy
- 3 tbsp unsalted butter
- 1 tbsp neutral oil or chicken fat
- 1/4 cup (30 g) all-purpose flour
- 2 cups cold low-sodium chicken broth
- 2 tsp chicken bouillon paste (or 2 low-sodium cubes, crushed)
- 3/4 tsp freshly ground black pepper, plus more to taste
- 3/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp rubbed sage
- 1 tsp soy sauce or 1/2 tsp Worcestershire
- 1/2 tsp kosher salt, or to taste
- 1 tbsp cold unsalted butter, for finishing (optional but recommended)
If Using Pan Drippings (Optional)
- Replace some or all of the neutral oil with up to 2 tbsp separated chicken fat from roast/fried chicken.
- Deglaze browned bits from the roasting pan with 1/4 cup of the broth and add to the pot with the remaining broth.
Step-by-Step Instructions
Step 1: Measure and prep
Set out a 2–3 quart saucepan, a whisk, and a fine-mesh strainer (optional for extra-smooth gravy). Measure all ingredients. Keep the chicken broth cold; cold liquid helps the roux emulsify smoothly without lumps.
Step 2: Cook a light blond roux
Over medium heat, melt the butter with the oil in the saucepan until foamy, about 2 minutes. Sprinkle in the flour while whisking. Cook, whisking frequently, for 3–4 minutes until the roux turns pale blond and smells lightly toasty. Do not let it brown—this gravy should stay light and silky.
Step 3: Bloom the seasonings
Stir in the onion powder, garlic powder, black pepper, and rubbed sage. Cook and stir for 30 seconds to wake up the aromatics. This quick bloom anchors the gravy’s savory depth.
Step 4: Whisk in the broth gradually
Slowly stream in the cold chicken broth while whisking constantly to form a smooth base. Add the bouillon and soy sauce or Worcestershire. Keep whisking until fully combined and lump-free. Increase heat just until it reaches a gentle boil—small bubbles at the surface (about 190°F/88°C if using a thermometer).
Step 5: Simmer to silky thickness
Reduce heat to low and simmer 3–5 minutes, whisking occasionally, until the gravy turns glossy and coats the back of a spoon (nappe). If it thickens too much, whisk in a splash of broth. If it’s too thin, simmer another 1–2 minutes.
Step 6: Finish and season
Taste and add salt if needed. For restaurant-style sheen and roundness, whisk in 1 tbsp cold butter off heat. Add more black pepper to taste for that signature peppery bite.
Step 7: Strain and serve
For ultra-smooth texture, pour the gravy through a fine-mesh strainer into a warm gravy boat. Serve hot over mashed potatoes, fried chicken, or hot biscuits. Keep warm on the lowest heat or in a warm water bath; stir occasionally.
Pro Tips
- Cold broth into hot roux = fewer lumps. Warm liquid tends to clump the starch.
- Keep the roux blond. A dark roux shifts the flavor away from classic chicken-style gravy.
- Mind the salt. Bouillon and soy sauce add sodium; season at the end.
- Strain for restaurant-level smoothness. It also removes any stray lumps or spice clumps.
- For the best color, use soy sauce sparingly—a little deepens the brown without changing the flavor profile.
Variations
- Pan-Drippings Upgrade: Swap in up to 2 tbsp chicken fat for the oil and deglaze the roasting pan with 1/4 cup broth to capture browned bits. Adds subtle roastiness.
- Beef-Style Gravy: Use low-sodium beef broth, keep the same roux and spices, and add 1 tsp soy sauce plus a pinch (1/8 tsp) instant coffee for deeper color.
- Vegetarian/Gluten-Free: Use plant butter and vegetable broth with 1/2 tsp mushroom powder for umami. For gluten-free, replace flour with 2 tbsp cornstarch whisked into 3 tbsp cold broth; add near the end and simmer 1–2 minutes.
Storage & Make-Ahead
Refrigerate cooled gravy in an airtight container up to 4 days. Reheat gently over low heat, whisking in a splash of broth or water to loosen as needed—avoid a hard boil. Freeze up to 3 months; thaw overnight in the refrigerator and reheat gently, whisking to re-emulsify. If the texture breaks or thickens excessively after chilling, a quick whisk or a brief blend with an immersion blender restores silkiness.
Nutrition (per serving)
Approximate for 1/4 cup: 70 calories; 6 g fat; 3 g carbohydrates; 1 g protein; 380 mg sodium. Values will vary with broth, bouillon, and optional finishes.
